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Method

Combine the soy beverage, eggs, zest and vanilla in a large bowl. Combine the flour, sugar, baking powder and salt in a second bowl. Mix the dry and wet ingredients together until just combined. (Do not over mix or you’ll end up with tough pancakes.)

Preheat the oven to 200 degrees F. Set a non-stick griddle, or non-stick skillet, on medium to medium-high heat. When hot, lightly coat the surface with vegetable oil. Pour on 4-inch rounds of batter, leaving a 2-inch space between each pancake. Flip the pancakes when speckled with bubbles on top. Continue cooking until the centre of the pancake springs back when touched, about 1 minute.

Keep cooked pancakes warm in the oven until all are done. Serve the pancakes with syrup and, if desired, your fruit of choice.

Serving Suggestions

Instead of serving the pancakes with maple or other syrup, serve some homemade strawberry compote alongside the pancakes. To make it, place 2 Tbsp. granulated sugar, 1/4 cup orange juice, 1/4 cup cranberry juice, 1 tsp. cornstarch and 1 tsp. fresh grated ginger in a small pot and whisk to combine. Set over medium-high heat and bring to a boil. Stir in 1/2 lb. of sliced strawberries and then remove from heat. Cool to room temperature and transfer to a bowl. Cover and keep the compote refrigerated until ready to use.